381. Yankee Prince Cocktail

My interpretation:
  1.5 oz Tinkerman’s Sweet Spice Gin
  0.5 oz Grand Marnier
  1 tsp clementine juice

Fill mixing-glass with fine ice, shake 20 seconds, strain into cocktail glass, garnish with freshly cracked filbert or hazelnut. — The hazelnut floats! Of course, if this drink is meant to be served unstrained (as many interpret the typically terse Straubian instruction frappez here, though in other recipes this demonstrably implies straining also), its floatability is irrelevant. This drink, named after the Broadway musical that opened in 1908 at the Knickerbocker theater, appears first in Straub 1913/1914, and from there is taken into JM 1916 without change.
 

378. Williams Cocktail

My interpretation:
  1.5 oz Tinkerman’s Sweet Spice Gin
  0.5 oz Martini & Rossi Rosso
  1 oz fresh orange juice 

Fill mixing-glass with broken ice, shake, strain into sufficiently sized glass or goblet, serve. — This sort of pre-Bronx Blossom / Harvester first appears in JM1910, where the gin is specified as “dry.” It remains a stable part of the JM tradition despite not being picked up by Straub or other manuals.

372. Wedding Cocktail

My interpretation:
  1 oz Tinkerman’s Sweet Spice Gin
  0.25 oz Noilly Prat Extra Dry
  0.25 oz Martini & Rossi Rosso
  2 barspoons Pierre Ferrand Dry Curaçao
  1 oz fresh orange juice

Fill mixing-glass with cracked ice, shake, strain into a claret glass (a stemmed glass of about 5 oz capacity), and serve. —This cocktail as described in JM1933 is without precedent. However, McElhone and Craddock both mention a similar cocktail consisting of gin, orange juice, cherry brandy, and Dubonnet, called the Wedding Belle or Wedding Bells, of which this may theoretically represent a variant. In effect, it is a long Bronx sweetened by addition of curaçao and additional juice.

367. Ward Eight Cocktail.

My interpretation:
   1.5 oz Bulleit Rye
   1 tsp Jack Rudy Grenadine
   2 T orange juice
   1 T lemon juice

Shake well (30 seconds), strain into cocktail glass, serve. — This venerable (ca. 1898) Bostonian, spirit-forward take on a Whisky Sour with grenadine appears in no previous edition of Jack’s Manual. It appears, e.g., in Cocktails and How to Mix Them (1922) by “Robert of the Embassy Club.” The Mr. Boston Bartender Guide was, of course, not printed until 1935.

341. Swan Cocktail

My interpretation:
  2 oz Copper & Kings white absinthe
  1 oz fresh orange juice

Fill mixing-glass with broken ice, shake 20 seconds, strain into cocktail glass, serve. — This breakfast bracer (or anytime bracer) duo first appears in JM1912. The next year, Straub listed a recipe by the same name but dissimilar in every other way. It is a dry martini with bitters and a dash of lime. The key here is that this other recipe is named for the brand name of Swan gin, a notable brand of genever from Schiedam, Netherlands. That recipe derives from the earlier Old Waldorf manual, which was published later in 1931 under the title the Old Waldorf Bar Days, which adds absinthe as well. Long story short, the Grohusko recipe is unique and unrelated, lending dignity to the name as descriptive of the drink itself, reflecting the beauty and elegance of that noble bird. The other simply plays upon a popular name for genever.

332. Soul Kiss Cocktail

My interpretation:
  1 oz Dubonnet Rouge
  0.5 oz Bulleit Rye
  0.5 oz Noilly Prat Dry
  0.5 oz fresh orange juice
  1/2 tsp sugar
  
Fill mixing-glass half-full with ice, shake, strain into cocktail glass, top up with soda, serve. — This mixture, named after a musical comedy, first appears in JM 1912 (3rd Edition) and resembles a perfect Manhattan with Dubonnet (originally Byrrh) replacing vermouth, and the addition of sugar, orange, and soda, suggesting a hybrid recipe, unless the fizz water indicates a long drink. Here, however, it seems to add only a slight fizz edge to the final service. A larger cocktail glass seems appropriate. The recipe is also found in Straub 1913 (as “Soul Kiss No. 2”) and in McElhone’s Barflies & Cocktails (1927). The drink by this name in the Waldorf Bar Days is a dry martini shaken with egg white. Of the two recipes by the name in the Savoy book (1930), the no. 2 is more similar, having rye whiskey instead of Italian vermouth (the other ingredients are all shared: Dubonnet, orange juice, and dry vermouth).

307. Royal Smile Cocktail

My interpretation:
  2 oz Castle & Key Dry Gin
  2 T orange juice
  1 egg white

Beat egg white and orange juice briefly, then add gin. Shake well (30 seconds), strain into claret glass, serve. — There are different recipes by this name, to which is variously appended, or not, the epithet “Cocktail.” Straub has a “Royal Smile,” implied to be a cocktail, consisting of apple brandy, dry vermouth, grenadine, and lime (or lemon) juice shaken with egg white and served in a claret glass. McElhone has similar, replacing the dry vermouth with gin. In fact, JM 1912, where we first find our present recipe, has that recipe also, but without the “Cocktail” epithet, and without the egg white:

 The applejack-gin-grenadine-sour (here lemon instead of lime) omits the egg (as does the Old Waldorf) and makes it essentially a Jack Rose stiffened with a little gin—but Jack’s Jack Rose has a squirt of seltzer. Meanwhile, the Royal Smile Cocktail here is written out, unusually, in 19th-century paragraph form, is an orange blossom with egg white, served in the other drink’s claret glass. — I believe this cocktail has its cousin in the Savoy “Royal Cocktail No. 1” which gives lemon juice and powdered sugar instead of orange juice, and uses the whole egg (with the yolk); the color would be about the same, and an inaccurate visual memory of the drink’s preparation might explain the difference. This in turn is related to the Royal Fizz, which adds seltzer. Indeed, the drink resembles the basis of an orange-gin fizz minus the fizz. The present recipe might well be of Jack’s own devising.

 

305. Rose Cocktail

My interpretation:
  1 oz (overfull) Castle & Key Dry Gin
  0.5 oz (scant) Jack Rudy grenadine
  0.5 oz (scant) fresh orange juice

Fill shaker half-full with cracked ice, shake 20-30 seconds, strain into cocktail glass, serve. — This recipe (the name has been taken for many differing recipes of various qualities) is first found in Straub 1913. The Savoy Cocktail Book (1930) attempts to gather most of these. What they all have in common is dry gin, and several of them, grenadine (being helpful for achieving the right color). The main division is English vs. French, the former being a kind of punch or blossom, the latter distinguished by having some kind of cherry ingredient (either kirsch or cherry brandy) along with something to weaken or sweeten (vermouth or grenadine). The English is reflected in our recipe in the punchlike mixture of succulent orange juice, grenadine for color and sweetening (shared with the French family of Roses) and gin, of course. The Savoy English recipe is a more complex punch: lemon, grenadine, apricot, dry vermouth, dry gin. The Old Waldorf Bar Days (1931) version is an outlier, simply 4:1 dry gin and Grand Marnier. The modern Rose adopted by the IBA shows that the French won out, and is traced back to McElhone’s recipe in Barflies and Cocktails (1931)—2/3 dry vermouth with a little kirschwasser and redcurrant syrup (generally replaced by grenadine today). Adding absinthe to our recipe makes it essentially a Monkey Gland, another of McElhone’s creations. Replacing grenadine with orange liqueur or sweet vermouth gives us an Orange Blossom. Here is an interesting survey of Rose cocktails.

291. Queen's Cocktail

My interpretation:
  1 oz Plymouth Gin
  0.5 oz Dolin Dry Vermouth
  0.5 oz Noilly Prat Rouge
  1 piece pineapple (in mixing-glass)
  1 T orange juice

Fill mixing-glass with cracked ice, shake, strain into cocktail glass, serve with fresh pineapple garnish. — This recipe appears at first glance to be a riff on the Bronx in order to give the borough of Queens its own drink; and thus, the spelling should probably omit the apostrophe. Indeed, by comparison with some popular Bronx recipes, its only peculiar contribution is the addition of pineapple to the shaker. Long before its first appearance in 1916, there was a Queen’s Highball with Amer Picon and Grenadine (see JM 1908). This drink, clearly unrelated, appears eight years later without any precedent in Straub. Its analogs otherwise include the identically named “Queen’s” in Barflies & Cocktails (1927) and in the Savoy (1930), which specifies crushed pineapple, and the “Queen” in the Old Waldorf Bar Days (1931).
 

281. Polo Cocktail

My interpretation:
  1.5 oz Hayman’s Old Tom Gin
  2 oz fresh grapefruit juice
  2 oz fresh orange juice 

Shake, strain into claret glass, serve. — This gentle orange-grapefruit Blossom (juice with a bit of liquor) with about 2/3 mixer and 1/3 booze, appears first in Straub, where indeed it is prescribed in equal thirds. Grohusko, as usual, adjusts the recipe for his JM 1916 version, perhaps to make it his own. In doing so, he weakens it slightly but not significantly. The Savoy (1930), using Plymouth Gin, calls this Polo No. 2. The Old Waldorf Bar Book (1931) gives it with rum instead of gin. The large serving glass (claret glass, a 5-6 oz stemmed glass) here takes account of the larger amount of juice involved, probably from earlier recipes involving integers of fruit (whole or half orange, grapefruit, etc.) rather than percentages or measures. A larger portion is also warranted by the weaker nature of this drink, which is, probably, the ideal brunch cocktail.

257. Orange Blossom Cocktail

My interpretation:
  1 oz fresh orange juice
  1 oz Aria American Dry Gin

Fill mixing-glass half-full of cracked ice, shake well (20 seconds), strain into cocktail glass, serve. — This citrusy brunchtime libation does not enter the JM repertoire until 1933, and not with Straub’s (1913/1914) ratio of 1 jigger of each, which I have used here, but with that found in the 1927 Barflies & Cocktails, viz., the juice of one orange (= about 2 oz or 4 T) and 1 glass (= 2 oz) of Gordon (dry) gin. The proportions are thus equal, but a larger drink is produced. This makes it the same as the Harvester. JM 1933 does not clarify what do with the larger drink, but B&C 1927 specifies the use of a small wineglass, which I take to mean what JM would call a claret glass, holding about 6 oz at the rim. The drink thus produced, being about 5 oz, fits comfortably. The Savoy Cocktail Book allows for either presentation, simply stating 1/2 and 1/2, but by specifying a cocktail glass, suggests the smaller drink of Straub. In the Old Waldorf Bar Book (1931), with instruction to frappé, it is called the Orange Blossom No. 2, the No. 1 having Tom Gin and sweet vermouth. Replacing half the orange juice with raspberry syrup produces the Leonora (Blossom). Other similar drinks include the Hawaiian (reducing OJ and adding curaçao), the Bronx (adding sweet and dry vermouths), and the Bronx Dry (adding dry vermouth).

256. Orange Cocktail

My interpretation:
  1.5 oz Beefeater London Dry Gin
  0.5 oz Vermut Lustau
  1 dash Chartreuse
  0.25 oz (1 T) fresh orange juice

Fill mixing-glass with broken ice, shake, strain into cocktail glass, serve. — This recipe first appears in JM 1910 (2nd ed.) with one small but distinct difference:

This suggests that the Orange Cocktail had a unique vessel, a hollowed orange-peel, perhaps half an orange peel set intact into a coupe. This novelty was eventually dropped, as demonstrated by JM 1916. Here I have chosen a rounded wine glass in homage of the name and original presentation.

253. Olympic Cocktail

My interpretation:
  1 oz Copper & King’s Brandy
  1 oz Pierre Ferrand Dry Curaçao
  2 T (1 oz) fresh orange juice

Fill mixing-glass half full of cracked ice. Shake well (20 seconds), strain into cocktail glass. — This Brandy-based brunch tipple, a sort of punch or blossom, is a late addition to Jack’s repertoire, first found in Barflies & Cocktails (1927) in a ratio of equal thirds, where it is attributed to Hoffman House alumn Frank Meier who ran the bar at the Ritz, Paris. Thus it is probably named for the Summer Olympic Games held in Paris in 1924. The equal proportion recipe also shows up in The Savoy Cocktail Book (1930). It is probable that the same recipe is meant here, with the whole orange yielding about 1 oz of juice.
 

207. Leonora Cocktail

My interpretation:
  1 oz Bluecoat American Dry Gin
  0.5 oz fresh orange juice
  0.5 oz homemade raspberry syrup

Frappé (shake well) with 1/2 glass cracked ice, strain into cocktail glass, serve. — This recipe of the Daisy variety first appears under this name in JM 1908. It resembles the Harvester with raspberry syrup substituted for half the orange juice.

204. La Roche Cocktail

 My interpretation:
  0.75 oz Castle & Key Dry Gin
  0.75 oz Dolin Dry
  0.75 oz Lustau Vermut
  2 T fresh orange juice

Frappé (shake with cracked ice), strain into cocktail glass, serve. — This Bronx riff (resembling a perfect martini with OJ) comes in equal portions for easy preparation and makes a decent brunchtime libation. Its first appearance in JM 1912 (1910s) is in paragraph form rather than list form, which to me suggests borrowing from another, older-style source, like Boothby, which uses paragraphs. However, I have been unable to locate any possible source to date. Jack’s instruction to “frappez” here is rare, and as such, difficult to interpret precisely. He may simply mean shake hard with ice, or else he may refer to crushed or shaved ice being placed in the glass with the strained drink; but then, the instruction to shake is absent. I take it here as an synonym for shake.

202. Knickerbocker Special Cocktail

 My interpretation:
  1.5 oz Appleton Estate
  0.5 oz Pierre Ferrand Dry Curaçao
  1 tsp homemade raspberry syrup
  1 tsp fresh lemon juice
  1 tsp fresh orange juice
  1/4 slice pineapple (peeled, for mixer)

Shake ingredients together with ice, including quarter pineapple slice. Strain into cocktail glass, garnish with fresh pineapple, serve. — Although a Knickerbocker Special (not a Cocktail) was included from the first JM 1908, which called for similar ingredients (with St. Croix rum) to be poured in a glass with cracked ice and dressed “with fruits in season,” the present recipe, which is a variation thereof, appears in The Savoy Cocktail Book (1930), where the instructions are absent. It seems that it was borrowed thence on the assumption that a smaller, iceless recipe was meant. The Waldorf-Astoria Bar Book, in its chapter on punches, further specifies a claret float. At any rate, a “cocktail” in this period would suggest a strained drink served in a cocktail glass (with or without bitters), making this an adaptation of the original Knickerbocker Special (Punch), which would accordingly be served in a punch glass. That recipe appears elsewhere in Jack’s Manual.

189. Jack Rose Cocktail

 My interpretation
  1.5 oz Daron calvados
  0.25 oz raspberry syrup
  0.25 oz barspoons lemon juice
  2 barspoons orange juice
  0.25 oz lime juice

Shake with cracked ice, strain, top up with cold soda water, serve. — This famous recipe is presented here in a slightly more involved, but worthwhile, form. As with the Clover Club, Jack calls for a mixture of citruses, which may reflect firs-thand knowledge of recipes used at the Waldorf or similar bars prior to his first publication in JM 1908. Calvados furnishes a drier effect, while Laird’s Bonded Apple Brandy provides more fruity apple flavor.

188. Jack-Rabbit Cocktail

 My interpretation:
  1.5 oz Alessio Chinato
  0.5 oz Captive Spirits Big Gin
  1 tsp Jack Rudy grenadine
  1 T fresh orange juice

Shake with cracked ice, strain into cocktail glass, serve. — This lighter Martinez riff with lower portion of gin keeps the head even but not cloudy. It first appears in JM 1910 (2nd Edition).

166. Hawaiian Cocktail

My interpretation:
  2 oz Aviation American Gin
  3 dashes Pierre Ferrand Dry Curaçao
  0.5 oz fresh orange juice

Shake 30 seconds with ice, strain into cocktail glass, serve. — This recipe, like the previous one, appears only in JM1933 and seems to be borrowed from the Savoy Cocktail Book (1930), which specifies 4:2:1 ratio of gin, juice, and curacao. A lower portion of juice and the addition of curaçao provides a minimal distinction from the Harvester. One sometimes sees a Hawaiian Cocktail today made with a little pineapple juice rather than orange. This Blossom-style drink should not be confused with the Blue Hawaiian, which features rum and coconut along with pineapple.
 

164. Harvester Cocktail

My interpretation:
  1 oz Aviation American Gin
  1 oz fresh orange juice

Shake with ice, strain into cocktail glass, serve. — This simple, refreshing Duo recipe from Straub 1913 was copied for JM 1916, where book sponsor Gordon dry is specified. With a fresh, sweet orange and a friendly dry gin, it can be a good morning bracer.